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Effect of sprouting time on dough and cookies properties

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Abstract

The role of sprouting in improving cereals nutritional properties is known. However its use in baked products is limited due the functional modifications occurring. In this study, the use of whole wheat flour sprouted for 24 and 48 h sprouted whole wheat flour (SWWF), and SWWF-refined flour blends (50:50) in cookies elaboration was investigated. Sprouting decreased water holding capacity and swelling volume and increased oil absorption capacity (OAC) gradually with sprouting time. For the dough, an increase in visco-elastic moduli (G′ and G′′) was recorded when whole wheat flour (WWF) and SWWF were used instead refined flour. However, no significant differences were observed between SWWF, weather for 24 or 48 h, and raw WWF. Regarding cookies, both WWF and SWWF decreased spread factor and increased hardness compared to control. Cookies color parameters were also affected with a decrease in lightness (L*) and yellowness (b*) and an increase in redness (a*). Cookie color changes were more pronounced with 100% 48 h sample. Despite these changes, consumers overall acceptability was improved when both WWF and SWWF were used.

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Acknowledgements

Authors would like to thank Tunisian Ministry of Higher Education and Scientific Research for granting Sarra JRIBI scholarship. M. Sahagún would like to thank predoctoral fellowship from the University of Valladolid.

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Authors and Affiliations

  1. National Institute of Agronomy of Tunisia (INAT), Research Unit UR17AGR01 “Valorization of the Tunisian Natural and Agro-Food Heritage Through Innovation”, University of Carthage, 43 Avenue Charles Nicolle, 1082, Tunis, Tunisia

    Sarra Jribi & Hajer Debbabi

  2. Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34071, Palencia, Spain

    Sarra Jribi, Marta Sahagún, Mayara Belorio & Manuel Gomez

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  1. Sarra Jribi
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  2. Marta Sahagún
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  3. Mayara Belorio
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  4. Hajer Debbabi
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  5. Manuel Gomez
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Correspondence to Sarra Jribi.

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Jribi, S., Sahagún, M., Belorio, M. et al. Effect of sprouting time on dough and cookies properties. Food Measure 14, 1595–1600 (2020). https://doi.org/10.1007/s11694-020-00407-2

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  • DOI: https://doi.org/10.1007/s11694-020-00407-2

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